Our family absolutely loves beef stroganoff. Almost every week when my kids were little, I would cook them up beef stroganoff in the crockpot and put them over egg noodles. And wow, it was absolutely delicious. The texture was so rich and creamy, and so memorable that I can taste it by just thinking about it. Now that we're WFPB, it took us some time to figure out how to make a "beef" stroganoff but we have finally made a great replacement. This recipe is completely WFPB, contains no added salt, oil, or sugar, and tastes almost identical to the stroganoff we used to make years ago. If you're a fan of beef stroganoff, then look no further. Go ahead and try this out and let us know what you think. We love it, as its a family favorite, and we hope you will too!
“Beef” Stroganoff
Cooking Time: ~35 Minutes
Ingredients
1 large onion
2+ Tbsp minced garlic
1 tsp garlic powder
1/2 to 3/4 cup water
2 cups oat/plant milk
3 Tbsp mushroom soup base (we use vogue cuisine brand)
1/4 cup white wine or sherry cooking wine
1/2 cup red lentils
Black pepper to taste
2 Tbsp black truffle Vinegar (optional)
8 oz of Pasta of your choice
2+ Tbsp minced garlic
1 tsp garlic powder
1/2 to 3/4 cup water
2 cups oat/plant milk
3 Tbsp mushroom soup base (we use vogue cuisine brand)
1/4 cup white wine or sherry cooking wine
1/2 cup red lentils
Black pepper to taste
2 Tbsp black truffle Vinegar (optional)
8 oz of Pasta of your choice
Instructions
1. Water saute onion, season with pepper. Once onion is soft add garlic, stir for 30 seconds.
2. Add garlic powder, water, plant milk, powdered soup base, wine, and truffle vinegar if using. Stir and bring to boil.
3. Once boiling reduce heat a bit to not burn the milk, add Lentils. Cook on a slow boil for 30 minutes or until Lentils* are soft. Stir often.
*Note – Lentils will thicken the sauce on their own, however, if you want it thicker add some arrowroot. If you add arrowroot, do so by mixing it in a little hot water to dissolve, otherwise you will have lumps.
4. Serve over any whole wheat pasta or pasta/brown rice of your choice. We thoroughly enjoyed the chickpea and turmeric noodles made “al dente”, they reminded us of the egg noodles we use to enjoy with the stroganoff.
5. Enjoy, this is delicious!
2. Add garlic powder, water, plant milk, powdered soup base, wine, and truffle vinegar if using. Stir and bring to boil.
3. Once boiling reduce heat a bit to not burn the milk, add Lentils. Cook on a slow boil for 30 minutes or until Lentils* are soft. Stir often.
*Note – Lentils will thicken the sauce on their own, however, if you want it thicker add some arrowroot. If you add arrowroot, do so by mixing it in a little hot water to dissolve, otherwise you will have lumps.
4. Serve over any whole wheat pasta or pasta/brown rice of your choice. We thoroughly enjoyed the chickpea and turmeric noodles made “al dente”, they reminded us of the egg noodles we use to enjoy with the stroganoff.
5. Enjoy, this is delicious!
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